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I’ve made stuffed bell peppers a thousand times before, but stuffed poblano peppers with chicken and cheese? You guys, I don’t know why I waited so long. In addition to taco salad and barbacoa on everything, this has become one of my favorite healthy Mexican meals. With chicken, cheese, plenty of Mexican flavors, and quick prep time, I happen to think this is the best stuffed poblano peppers recipe out there. If you haven’t branched out beyond regular bell peppers, now is the time.
What Are Stuffed Poblano Peppers?
Poblano peppers are a mild type of Mexican chile pepper. They are dark green, sweet, just slightly spicy, and about the size of green bell peppers (or sometimes larger). Stuffed poblano pepper recipes are cooked much like regular stuffed bell peppers and can have many different types of fillings, but Mexican flavors work best with this type of pepper.
Why You’ll Love This Stuffed Poblano Peppers Recipe
- Filling tastes both creamy and spicy
- Loads of Mexican flavor
- Tender roasted poblano peppers
- Easy to make with simple ingredients
- Ready in 25 minutes
- Naturally low carb and gluten-free
- Easy healthy dinner for busy weeknights
Ingredients & Substitutions
This section explains how to choose the best ingredients for stuffed poblano peppers, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Poblano Peppers – You’ll need three large peppers. Some poblano pepper recipes suggest that you peel the skin (after roasting, much like roasted red peppers), but it’s extra work (as it would require roasting before filling) and I don’t find it necessary at all.
- Butter – For sauteing the garlic. I don’t normally use butter for sauteing, but since it’s just over medium heat, I opted for (unsalted) butter this time for flavor. Feel free to use olive oil or avocado oil instead.
- Garlic – Mince it fresh for the best flavor, or get jarred garlic for convenience. If you love aromatics, you can saute some onion along with the garlic.
- Chicken – You can make your own shredded chicken in the Instant Pot quickly, or shred rotisserie chicken from the store for a shortcut. Chopped baked chicken breast also works in a pinch, but shredded absorbs the liquids and flavors better. You can also make the same cheese stuffed poblano peppers recipe with ground beef, ground turkey, or ground pork instead of chicken.
- Diced Tomatoes – Get the canned kind like this. Don’t drain it, as you’ll need the liquid. Tomato sauce can also work, but the texture of the filling will be different.
- Taco Seasoning – For all the Mexican flavor! I make my own taco seasoning mix using spices I have at home, but store bought is also fine to use. If yours is unsalted, add one teaspoon of salt.
- Cream Cheese – Makes the filling creamy and cuts some of the heat. Dice it into small pieces to help it melt easily into the filling.
- Cheddar Cheese – For a melted cheese topping. I used shredded cheddar, but you can also use a Mexican cheese blend, Monterey Jack, or even sliced cheese if that’s what you have on hand.
- Fresh Cilantro – Optional, for garnish.
VARIATION: Make it more hearty!
This is a low carb dish as-is. If that’s not for you, you can serve it with rice on the side, or replace half of the chicken with canned black beans, corn, or cooked rice.
How To Make Stuffed Poblano Peppers
This section shows how to make poblano stuffed peppers, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep the peppers. Slice the peppers in half and remove seeds. Place them onto a lined sheet pan.
- Make stuffing. In a large skillet, melt the butter and saute the garlic. Add the shredded chicken, diced tomatoes, and taco seasoning. Bring to a boil over medium-high heat, then reduce heat and simmer. The mixture will be liquid at first, but reduces to a thick filling after simmering.
- Stir in cream cheese. This mellows out the filling and makes it creamy!
- Fill. Stuff the filling into the poblano peppers and place, open side up, on baking sheet. Sprinkle with shredded cheese.
- Bake. Roast the chicken stuffed poblano peppers in the oven, until peppers are soft and cheese is melted. Garnish with cilantro.
- Store: Keep leftovers in the fridge for 3-5 days.
- Meal prep: You can prep the peppers (cut and remove the seeds), make the filling, and assemble the filling ahead. Store them in a covered baking dish in the fridge for up to 1-3 days. Then, simply bake as directed.
- Freeze: Stuffed poblano pepper recipes freeze very well, and you can do so before or after baking. Place them into a casserole dish and cover tightly with foil and/or plastic wrap. Alternatively, you can wrap each individual pepper with plastic wrap and store in the freezer. Either method will last for about 2 months in the freezer.
- Reheat: You can reheat the cooked peppers in the microwave, or in the oven at 350 degrees F. If frozen, you can thaw Mexican stuffed poblano peppers in the fridge overnight for faster re-heating, or bake from frozen — it will just take longer.
What To Serve With Stuffed Poblano Peppers
These chicken and cheese stuffed poblano peppers make a flavorful meal all on their own, but if you want to add a little something, here are a few ideas:
- Rice – White rice, brown rice, or cauliflower rice (or cilantro lime cauliflower rice) make the most logical side dish.
- Veggies & Salads – Try roasted asparagus, tomato cucumber avocado salad, patty pan squash, or three bean salad.
- Toppings – Add guacamole, sour cream, fresh cilantro, and a squeeze of lime. Salsa also makes a great addition (either regular tomato salsa or avocado salsa verde).
More Stuffed Pepper Recipes
If you love stuffed peppers, here are more varieties to try:
Stuffed Poblano Peppers Recipe
Stuffed Poblano Peppers Recipe
Stuffed poblano peppers use simple ingredients and take just 25 minutes! This cheesy chicken stuffed poblano peppers recipe is full of Mexican flavors.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C).
Cut the peppers in half and remove the seeds. Place them onto a lined baking sheet. Set aside.
In a skillet over medium heat, melt the butter. Add the garlic and saute for about 30 seconds, until fragrant.
Add the shredded chicken, diced tomatoes (with liquid), and taco seasoning. Bring to a boil, then simmer for 3-5 minutes, until the extra liquid is absorbed into the chicken.
Reduce heat to low. Stir in the cream cheese, pressing with the back of a spoon or spatula to help it mix in, until melted and smooth.
Stuff the filling into the poblano peppers and place, open side up, back onto the baking sheet. Sprinkle shredded cheese on top of each pepper half, about 2 tablespoons (28 grams) each.
Bake for 15-20 minutes, until peppers are soft and cheese is melted. Garnish with fresh cilantro if desired.
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Serving size: 1 stuffed pepper
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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